How do they make vegan cheese that stretches and melts?
Why is cheese such a challenge for new vegans?
Can Ian convince anyone who makes cheese to share their secrets? What's the past, present, and future of vegan cheese.
And if you brought together the leading vegan cheeses from Europe and the Americas - products that - like Redwoods Cheezly or Vegusto in Europe and Daiya in the Americas - aren't even sold in the same country, who would win?
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